Maple Walnut Pumpkin Pie

As soon as Autumn comes around and canned pumpkin hits the shelves I start stocking up. You can't find it any other time of year. So the first shopping trip I saw pumpkin on the shelf I bought a few cans. Tonight I made a variation of traditional pumpkin pie. 

Instead of simple evaporated milk I used sweetened condensed milk. 
Instead of a traditional crust I used graham cracker crusts. 
And to top it off a brown sugar walnut crumble top. 


*               *               *


1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Walnut Topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
1/2 cup chopped walnuts

Preheat oven to 425 degrees F.

In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.

Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.

Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.


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